18 September 2009

Chicken fingers you don't have to feel bad about eating. Using panko bread crumbs gives these chicken tenders a super crispy coating without deep frying and uses only 1 tbsp of oil per four servings.

Baked Chicken Fingers

Ingredients:

1½ cups panko bread crumbs

1 tbsp olive oil

½ cup flour

1½ tsp garlic powder

1 tbsp salt

½ tsp black pepper

3 large egg whites

1 tbsp water

8 chicken breast tenders

Cooking spray

Directions:

Preheat oven to 400°. Combine the panko and oil in a medium skillet and toast over medium heat, stirring often, until golden, about 10 minutes. Spread the bread crumbs in a shallow dish. In a second shallow dish, combine the flour, garlic powder, salt, and pepper together. In a third shallow dish, whisk the egg whites and water together.

Line a rimmed baking sheet with foil, place a wire rack on top, and spray the rack with vegetable oil spray. Pat the chicken dry with paper towels.. Lightly dredge the cutlets in the flour, shaking off the excess, then dip into the egg whites, and finally coat with the bread crumbs. Press on the bread crumbs to make sure they adhere. Lay the chicken on the wire rack.

Bake until the meat is no longer pink in the center and feels firm when pressed with a finger, about 20 minutes.

Serve with your favorite dipping sauce.

Makes 4 servings, 2 tenders each.

This is a recipe I adapted to chicken tenders. The ingredients and method are used in the Chicken Parmesan recipe I use, that was featured on America's Test Kitchen. The recipe is no longer available online for free. I've been making that for a couple of years now (I'll post it the next time I make it). I thought it would be a great way of making oven-baked chicken fingers as well. And it is! Toasting the panko before breading ensures a crispy coating without overcooking the chicken. So the chicken stays moist and juicy and the coating delivers a nice crunch that will make you forget all about the deep-fried versions.